Recipe RECIPE - Chicken and Vegetable Bake

[The Helper]

Chicken and Vegetable Bake

This Chicken and Vegetable Bake recipe is classic southern comfort food at its best! The Rotini pasta in this dish is my favorite!

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cooked and shredded
• 1 lb rotini pasta, cooked according to package instructions
• 2 cups broccoli florets, blanched
• 1 cup carrots, finely chopped
• 1 cup frozen peas
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup panko breadcrumbs
• 2 Tablespoons fresh parsley, chopped, for garnish
• 9 x 13 baking dish
• Large mixing bowl
• Small bowl for breadcrumb mixture
• Large saucepan

Instructions:

• Preheat oven to 375°F (190°C)
• Grease the 9 x 13-inch baking dish
• In the large mixing bowl, combine the cooked shredded chicken, cooked pasta, blanched broccoli, chopped carrots, and frozen peas
• Mix well and set aside
• In the large saucepan, melt butter over medium heat
• Stir in the flour to create a roux, cooking for 1-2 minutes
• Gradually whisk in the chicken broth and milk until the mixture is smooth and thickened
• Season the sauce with salt, black pepper, garlic powder, and onion powder
• Add the shredded cheddar and mozzarella cheese, stirring until melted
• Pour the cheese sauce over the chicken and vegetable mixture, tossing to coat evenly
• Transfer the mixture to the prepared baking dish, spreading it evenly
• In the small bowl, combine panko breadcrumbs and melted butter
• Sprinkle the breadcrumb mixture over the casserole
• Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly
• Garnish with chopped fresh parsley before serving

Notes:

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Source:

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